Red Pepper Pesto Turkey Meatballs
- Total Time: 1 hour
- Yield: 10 1x
Description
If you are looking for an awesomely yummy dinner, this is it.
Ingredients
Red Pepper Pesto
- 1 (12oz) jar roasted red peppers
- 1/4 cup (60 ml) packed fresh basil leaves (about 10-15 leaves)
- 2 garlic cloves
- 1/4 cup (60 ml) pine nuts, toasted
- 1/2 cup (120 ml) parmesan cheese
- 1/4 cup (60 ml) olive oil
- 1/4 tsp kosher salt
Meatballs
- 1 lb 9 3/7 lean ground turkey or chicken
- 3 links Italian turkey sausage, casings removed
- 1 cup (240 ml) Panko breadcrumbs
- 1 egg, lightly beaten
- 3 tbsp (45 ml) 0% Greek yogurt (such as FAGE)
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
- Prepared red pepper pesto
- 2 cups (480 ml) store-bought marinara
Instructions
Red Pepper Pesto
- In a food processor, combine red peppers, basil, garlic, pine nuts, parmesan, and salt. As the processor is running, drizzle olive oil until thick and combined.
Meatballs
- Preheat oven to 350 degrees. Prepare a foil lined baking sheet coated with cooking spray. Set aside.
- In a large mixing bowl combine turkey, sausage, egg, yogurt, salt, and pepper. Stir in the red pepper pesto, combining well with your hands. Mixture will be very wet. Add in breadcrumbs, more as needed to form 30 1 1/2-inch meatballs. Arrange formed balls on the prepared baking sheet.
- Bake for 30-38 minutes (I baked mine for about 35 minutes). The meatballs can be prepared to this point up to 2 days in advance.
- In a large skillet warm your favorite marinara sauce. Arrange meatballs, nestling into the sauce. Cover and allow to cook on medium until meatballs are warmed through and the sauce is bubbly.
- Serve over pasta, prepared polenta, or a simple side of crusty sourdough for dipping.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 3 meatballs
- Calories: 320
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Frequently Asked Questions
Why does this meatball recipe include Greek yogurt?
The recipe calls for 3 tbsp 0% Greek yogurt mixed into the ground turkey, sausage, egg, and red pepper pesto. Yogurt adds moisture and a slight tang to lean turkey meat, which can dry out easily during the 30-38 minutes at 350°F. The instructions also warn that the mixture will be very wet — Panko breadcrumbs are added to bring it to a consistency that holds 30 meatballs at 1 1/2 inches each.
Can I make the meatballs ahead of time?
Yes. Step 3 explicitly says the meatballs can be prepared and baked up to 2 days in advance. When ready to serve, warm marinara in a large skillet, nestle the meatballs in the sauce, cover, and heat on medium until warmed through and bubbling.
Do I need to roast my own red peppers for the pesto?
No. The recipe specifically calls for one 12 oz jar of roasted red peppers as the base of the pesto, combined with 1/4 cup fresh basil, 2 garlic cloves, 1/4 cup toasted pine nuts, 1/2 cup parmesan, and 1/4 cup olive oil blended in a food processor. No roasting from scratch required. 
This looks delicious! Totally in love, yum! :)